현장의 목소리 : 희망과 사랑이라는 말은 학교에서 하지 않았으면 좋겠다

문혜선 민주화운동기념사업회 2005 기억과 전망 Vol.10 No.-

국제합작투자에서 파트너 간 지식 비대칭성과 제휴 학습 성과와의 관계에 대한 연구

문혜선,이상명 한국국제경영관리학회 2014 국제경영리뷰 Vol.18 No.3

국제합작투자는 파트너 간 경쟁과 협력 요인이 동시에 존재하는 전략적 조직형태로서, 제휴 성립 단계에서 파트너 간 상호협력적 관계가 형성되었다 하더라도 제휴의 실행과정에서는 기회주의적 위험이 항상 존재한다. 파트너 간 힘의 불균형, 즉 비대칭성은 이러한 기회주의적 위험과 제휴 성과에 영향을 미치는 요인으로서 그동안의 연구들은 주로 조직 간 구조적 측면에서의 비대칭성과 그 영향을 논의하여 왔다. 그러나 국제합작투자를 학습의 관점에서 볼 때, 파트너 간 구조적 비대칭성이 해소되었다 해도 제휴 과정에서 지식 비대칭성이 본질적으로 존재함에도 불구하고 아직까지 관련 연구는 미흡한 실정이다. 이에 본 연구는 지식 비대칭성의 개념을 소개하고, 조직 간 학습의 실행 단계별 핵심 지식의 유형에 따라 지식 비대칭성을 기반 지식의 비대칭성, 특정 지식의 비대칭성, 지식생성시스템의 비대칭성으로 구분하여 제시하였다. 또한 각 유형의 지식 비대칭성이 조직 간 학습 성과에 미치는 영향을 국제합작투자 기업을 대상으로 하여 실증 분석하였다. 분석 결과에 의하면 지식의 비대칭성이 학습 성과에 미치는 영향은 지식 비대칭성의 유형에 따라 상이한 것으로 나타났다. 기반 지식 측면에서는 합작 대상 지식에 대한 일반적 이해가 높고 파트너와 기반 지식이 대칭적일수록 학습 성과가 높은 것으로 나타났으며, 합작제휴에 특화된 특정 지식 측면에서는 파트너와의 비대칭성이 학습 성과를 촉진하는 요인인 것으로 나타났다. 그러나 이러한 비대칭성의 긍정적 효과는 파트너 간 기술 역량 격차가 크지 않을 때 높아지며, 기술역량의 격차가 클 경우는 특정 지식의 비대칭성이 오히려 기회주의적 행동을 유발하는 위험요소가 될 수 있는 것으로 분석되었다. 마지막으로 지식생성시스템의 비대칭성과 관련해서는 파트너 간 지식생성시스템의 유사성이 높을수록 학습 성과는 전반적으로 높아지지만, 유사성이 너무 높아지게 되면 성과에 부정적 영향을 미치는 역U자형의 관계를 가지는 것으로 분석되었다. International joint venture is a strategic organization form which intrinsically includes competition and cooperation between partners and there always exists the risk of opportunistic behavior in the process of alliance implementation. The Imbalance of power between partners, asymmetry, is a major factor that affects the risk of opportunism and the alliance performance. Asymmetries between partners in alliances have been discussed from a structural point of view so far. However, when we look at international joint ventures in a learning perspective, knowledge asymmetry essentially exists in alliances although they have symmetric structures. Hence, we introduce the concept of knowledge asymmetry and classify it into three different types such as general knowledge asymmetry, specific knowledge asymmetry, and knowledge processing system asymmetry according to characteristics of core knowledge by the implementation phase of inter-organizational learning. In addition, the impact of each type asymmetry on learning performance was empirically analyzed. According to the results, the effects of knowledge asymmetries on learning performance were found to be different by their types. In terms of general knowledge asymmetry, the more general understanding of an alliance field and the more symmetric relationship between partners assure higher performance in inter-organizational learning, while the asymmetry of particular knowledge specific to alliance was found to be a factor for promoting learning outcomes. However, the specific knowledge asymmetry have a positive impact on learning performance only when the technology capability gap between partners are narrow. Finally, the relationship between asymmetry of knowledge processing system and performance showed inverted U shape.

한식뷔페 레스토랑의 고객특성, 건강관심도 및 행동의도 간의 관계

문혜선 한국호텔관광학회 2017 호텔관광연구 Vol.19 No.4

This study investigate the relationship between the demographic and eating-out characteristics and customer’s health consciousness, and figure out how the health consciousness affects on the behavioral intention in Korean buffet restaurant. This study performed mainly over the customers who have relatively low eating-in rate(less than 1 time per 1 day), and 222 effective responses were entered for data analysis. The summary of the analysis results from the hypothesis is followings; First, the relation between the demographic characteristics and health consciousness group has correlation each on age group, marital status, and monthly average income - relatively high correlation each on 30-50 age, married group, and more than 5million won for monthly average income. Second, the relation between the eating-out pattern of the customers of Korean buffet restaurant and health consciousness group has correlation on the visiting number on Korean buffet restaurant - the group who have high health consciousness shows uniform distribution of the visiting number on Korean buffet restaurant, and appears to visit more than once the restaurant bimonthly. Third, the health consciousness of the customers of Korean buffet restaurant affects positively on their behavioral intention.

통합적 관점에서의 산업 분석을 위한 복합지표 개발 연구

문혜선,이임자 산업연구원 2018 연구자료 Vol.- No.-

호텔 객실의 조망가치평가에 관한 연구

문혜선 한국호텔외식관광경영학회 2007 호텔경영학연구 Vol.16 No.2

고령사회 수요 변화에 대응하는 고령친화산업 발전 과제와 시사점

문혜선 산업연구원 2019 정책자료 Vol.- No.-

국가종합과학기술지수의 도출과 적용: 종합지수를 통한 주요 선진국과의 국가과학기술활동 비교

문혜선,이정동 기술경영경제학회 2005 Journal of Technology Innovation Vol.13 No.1

We attempt to make three composite Science and Technology (S&T) indices for overall understanding of national S&T by aggregation of various S&T indicators using fuzzy set theory and then use these indices to compare the S&T activities of Korea with those of five developed countries (France, Germany, Japan, the U.K., the U.S.). The overall results suggest that although the S&T indices of Korea still lag behind those of developed countries, they have grown rapidly and continuously and, as a result, the S&T gaps between Korea and developed countries have narrowed. However, the capability of Korea to transform its R&D input into final economic output has not yet matched that of developed countries.

레스토랑 서비스 선택속성이 고객의 감정반응 및 만족도에 미치는 영향 연구 - 레스토랑 유형별 차이 비교 -

문혜선 한국호텔관광학회 2015 호텔관광연구 Vol.17 No.4

This study is about the influencing relationship between restaurant choice attributes and the resulting emotional response that directly impacts the customer satisfaction. Also, the study researches about how different restaurant types affect the influencing relationship. Firstly, the analysis result from the following study showed that the four types of restaurant choice attributes factors have positive influence on the emotional response from the customers in the order of “service and atmosphere”, “convenience of use”, “waiting management and reservation service”, and “food quality”. Secondly, the analysis demonstrated that the emotional response of customers positively affect the customer satisfaction. Lastly, the analysis showed that restaurant choice attributes have different effects on the emotional response based on the types of the restaurant. In case of Italian or French restaurant, 'convenience of use' is the most influential factor. To the contrary, 'service and atmosphere' is the most impactive in Korean restaurnats.

고객특성 및 선호 인센티브 유형을 활용한 레스토랑 고객의 식사(수요)시기 변경에 관한 연구

문혜선,문혜영 한국호텔관광학회 2014 호텔관광연구 Vol.16 No.4

This study investigated types of incentives to induce customers' shift time-variable demand in terms of revenue management strategy, and identified preferred incentive types by customers' demographics(gender, age, marriage, education, occupation, and monthly income) and behavioral characteristics(companion type, motivation, preferred time, and preferred date). Moreover, it was identified how customers' preference for incentive types affected on their shift time-variable demand. The results indicated that significant differences were found in customers' gender, age, and monthly income for preferred incentive types. With regard to behavior characteristics, price incentive showed significant differences in every behaviour characteristic(companion type, motivation, and preferred date and time), while premium incentive showed significant differences in motivation and preferred date. It also found that customers visiting a fine dining restaurant were more likely to prefer premium incentive. For the use of shift time­variable demand in a restaurant operation, price incentive was identified as an effective tactic presented as free or discounted drinks, dissert vouchers(coupons), discount meals, and a cash discount etc.

이 시점 간 외식업체유형 선택행동의 변화에 관한 연구

문혜선,이희찬 한국관광학회 2007 관광학연구 Vol.31 No.5

The objective of this article is to compare two versions of inter-temporal choice behavior in selecting various types of restaurant in order to investigate the determinants inducing the behavioral difference. A multinomial logit(MNL) equation is applied to the data sources stemming from the 1999 and 2005 surveys. The equality of the MNL coefficients between the two versions is tested by means of the likelihood ratio test. The null hypothesis of no statistical difference in choice behavior is rejected. On the basis of the results from the test, the determinants influencing the differences in choice behavior between the two versions are scrutinized for a given type of restaurant. Inter-temporal choice probabilities for a given restaurant are also estimated using MNL model to determine whether there was a difference in patterns of choosing restaurant types between the two counterparts. 핵심용어(Key words):이 시점(inter-temporal), 외식업체유형(types of restaurants), 선택행동(choice behavior), 다항선택로짓모형(multinomial logit model), 우도비율검정(likelihood ratio test) 변 수 명변 수 정 의종속변수TYPE패스트푸드=1; 패밀리레스토랑=2; 한식=3; 중일식기타=4서비스 속성품질성요인QUALI품질성요인에 포함된 측정항목별 7점 척도의 평균치합리성요인REASON합리성요인에 포함된 측정항목별 7점 척도의 평균치적절성요인ADEQU적절성요인에 포함된 측정항목별 7점 척도의 평균치편의성요인CONVEN편의성요인에 포함된 측정항목별 7점 척도의 평균치방문빈도FREQ선호외식업체유형 1개월 간 방문 횟수(회) 인구통계특성소득(만원)INCOME100미만=1; 100~200미만=2; 200~300미만=3; 300이상=4성별GENDER남자=1; 여자=0연령 AGE20대=1; 30대=2; 40대 이상=3교육수준EDU대졸 이상=1; 대졸 미만=0 직업구분WHITE화이트컬러 직업군=1; 기타=0